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Tuesday, June 6, 2023

Beet Aspic Recipe by Ruth Paget

Beet Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1½ tablespoons unflavored gelatin 

-1/4 cup cold water 

-1¾ cups boiling water 

-1/2 cup lemon juice 

-1 tablespoon horseradish 

-1 teaspoon salt 

-1 teaspoon celery root 

-3/4 cup finely chopped cabbage 

-3/4 cup chopped beets 

-1 cup diced celery 

Steps: 

1-Soften gelatin in cold water. Combine softened gelatin with all the ingredients except the vegetables. Chill the gelatin. When the gelatin is partially set, mix in the vegetables. 

2-Pour the gelatin into a 1-quart mold. Chill in the refrigerator until firm. 

3-Unmold and serve with ½ pint sour cream and 1 tablespoon mayonnaise mixed together. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France


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